Determinação de ferro e composição centesimal de farinhas de trigo e milho

Abstract

Alming to reduce the levels of iron deficiency anemia in Brazil, the National Health Surveillance Agency (ANVISA) determines, through RDC 150 of April 13, 2017, that all corn and wheat flour produced in the country be fortified with iron, with a minimum amount of 4 mg and a maximum of 9 mg of iron per 100 g of the product. The objective of this study was to evaluate the concentrations of iron present in 6 different brands, three brands of wheat flour (T1, T2 and T3) and three brands of corn flours (M1, M2 and M3), three batches for each manufacturer, produced and distributed in the western region of Paraná, as well as quantify the centesimal composition for each manufacturer and compare the results with the legislation and with the values provided on the labels. The mean iron values found in the samples were: 2.58 mg / 100 g for T1, 1.67 mg / 100 g for T2, 1.62 mg / 100 g for T3, and 1.89 mg / 100 g for M1, 1.90 mg / 100 g for M2 and 2.64 mg / 100 g. All flours indicated values below the recommended minimum. These results showed a lack of control during the process or even that there was no fortification process, since these values are close to the iron contents naturally contained in the flours. As for the centesimal composition, only 1 sample among the 6 had results in disagreement with the laws, presenting a value higher than 15% for moisture and a value lower than 6 g for proteins. Regarding the differences found between the values obtained in the values expressed in the nutritional tables, 3 of the 6 analyzed brands presented values different from those declared by the manufacturers.